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Smoky Beef Potato Soup

Smoky beef potato soup with a deep mahogany broth, tender beef cubes, and Yukon gold potatoes simmered until soft. Sear-and-simmer method builds smoky flavor with fire-roasted tomatoes, smoked paprika, and a light cream swirl at serving time.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1.5 lb beef stew meat or chuck Cut into 1-inch cubes.
  • Salt and pepper to taste Use to season beef and finish the soup.
  • 1 tbsp smoked paprika Portion for seasoning beef before searing.
Soup base
  • 3 lb Yukon gold potatoes Peel and cube into even pieces.
  • 2 carrots Dice.
  • 2 celery Dice.
  • 1 onion Dice.
  • 4 clove garlic Minced.
  • 5 cup beef broth
  • 1 can (14 oz) fire-roasted tomatoes
  • 2 tbsp olive oil
  • 1 tbsp smoked paprika Portion for the sauté and spice bloom.
  • 1 tsp cumin
  • 1 tsp Worcestershire sauce
  • 0.5 tsp chipotle powder
  • fresh parsley for garnish Chop and garnish before serving.

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Season the beef with salt, pepper, and 1 tablespoon smoked paprika. Heat 2 tablespoons olive oil in a Dutch oven over high heat and sear the beef until deeply browned on all sides, then remove to a plate.
Build the smoky vegetable base
  1. Add onion, carrots, and celery to the Dutch oven and sauté until beginning to soften, about 5 minutes. Stir in the minced garlic and cook 1 minute, then keep everything moving so it doesn’t scorch.
  2. Add the remaining smoked paprika, cumin, and chipotle powder and cook for 1 minute to toast the spices and bloom the smoke.
Simmer into a tender soup
  1. Return the browned beef to the pot and add beef broth, fire-roasted tomatoes, and Worcestershire sauce. Bring the mixture to a boil over high heat, then scrape up any browned bits from the bottom.
  2. Reduce heat to a steady simmer and cook for 25-30 minutes. Add the cubed Yukon gold potatoes and simmer 20 more minutes until the beef and potatoes are tender.
Finish and serve
  1. Season the soup with salt and pepper to taste. Garnish with fresh parsley before serving.

Notes

For best texture, cut the potatoes into similar-sized cubes so they finish tender at the same time as the beef. Store leftovers in the fridge up to 3-4 days; reheat gently on the stove until hot. Freezing is okay, but potatoes may soften further after thawing. For a lower-sodium swap, use low-sodium beef broth and start with less added salt, seasoning at the end to taste.